In my pursuit of making an ever more sour beer trying to push the P.H. down. I ended up making the smelliest beer. It has a strong aroma of blue cheese and possibly vomit. I remember when I was kegging it and Natasha said to me ‘what the hell is the smell? Is that your beer. Are you seriously going to drink that.’ Apart from the pungent aroma the beer is still not great as has some medicinal flavours, but it is pretty source around 3.2 P.H. Its drinkable but only just. I recently entered this beer into a homebrew competition I expected it to score around 16 due to the aroma, it actually got 19 so not far off.
This culture actually made a few good lambic, but I had left to develop over two years in a small conical flask with some foil on-top. I feed it bi-monthly and it developed a large white pedicle. In the start you could smell its pungent aroma, but I still put in my wort. The beer fermented rapidly and soured quickly. After kegging the beer I decided to throw the fermentor away as I really didn’t want this to effect any future beers. In hindsight I should not have kegged this beer, but I don’t believe in dumping beers.
Maybe this is not as smelly as my friends Durain beer. I have a crazy friend in Taipei that loves this stuff, wish I could ship him the full keg.
